3 Terrace Ln Meriden, CT 06451-3839
Visit 3 Terrace Ln in Meriden, CT, 06451-3839
This profile includes property assessor report information, real estate records and a complete residency history.
We have include the current owner’s name and phone number to help you find the right person and learn more.
PROPERTY OVERVIEW
Type: Single Family Residential
3 beds1 bathLot: 8,712 sqft
3 beds1 bathLot: 8,712 sqft
Facts
Built in 1950Exterior material: Vinyl Lot size: 8,712 sqftStyle: Cape Cod Pool: Pool (yes)Exterior walls: Siding (Alum/Vinyl) Building: 1Structure type: Cape cod Rooms: 5Roof type: Asphalt Bedrooms: 3Heat type: Forced air unit
Features
A/C
Listing info
Last sold: Sep 1988 for $113,000
Recent residents
| Resident Name | Phone | More Info |
|---|---|---|
| Carol A Czakoczi | Email: |
|
| Brandon Mazzera, age 39 | (203) 235-1675 | Status: Homeowner Email: |
| Catherine M Mazzera, age 65 | (203) 235-1675 | Status: Homeowner Occupation: Service Occupations Education: Associate degree or higher |
| K Mazzera, age 65 | (203) 235-1675 | |
| Joseph P Mazzera, age 41 | (203) 247-6912 | Status: Homeowner Education: Associate degree or higher |
| L Wollschlager |
Neighbors
25 Terrace Ln
D M Nothnagel
D M Nothnagel
Real estate transaction history
| Date | Event | Price | Source | Agents |
|---|---|---|---|---|
| 09/30/1988 | Sold | $113,000 | Public records |
Assessment history
| Year | Tax | Assessment | Market |
|---|---|---|---|
| 2013 | $4,388 | $125,400 | N/A |
Fire Incidents History
26 Nov 2009
Cooking fire, confined to container
Property Use: 1 or 2 family dwelling
Actions Taken: Investigate
Area of Origin: Cooking area, kitchen
First Ignition: Cooking materials, including edible materials
Heat Source: Radiated, conducted heat from operating equipment
Human Factors: Unattended or unsupervised person
Equipment Involved: Kitchen & Cooking Equipment
Equipment Power: Electrical line voltage (>= 50 volts)
Equipment Portability: Stationary
Actions Taken: Investigate
Area of Origin: Cooking area, kitchen
First Ignition: Cooking materials, including edible materials
Heat Source: Radiated, conducted heat from operating equipment
Human Factors: Unattended or unsupervised person
Equipment Involved: Kitchen & Cooking Equipment
Equipment Power: Electrical line voltage (>= 50 volts)
Equipment Portability: Stationary