330 Three Mile Crse Guilford, CT 06437-2535
Visit 330 Three Mile Crse in Guilford, CT, 06437-2535
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 bath1,682 sqft
3 beds1 bath1,682 sqft
Facts
Built in 1955Flooring: Carpet, Hardwood, Tile Lot size: 0.7 acresExterior material: Metal Floor size: 1,682 sqftExterior walls: Siding (Alum/Vinyl) Construction: FrameBasement: Full Basement Rooms: 7Roof type: Asphalt Bedrooms: 3Heat type: Hot Water Last remodel year: 1987
Features
FireplaceLaundry: In Unit Microwave
Listing info
Last sold: Jan 2008 for $270,000
Recent residents
| Resident Name | Phone | More Info |
|---|---|---|
| Michelle L Martinelli | (203) 318-0627 | Status: Renter |
| Carolin Nicklin | (203) 453-8881 | |
| Caroline H Nicklin, age 63 | (203) 453-8881 | Status: Homeowner Education: Associate degree or higher |
| Mark S Nicklin, age 59 | (203) 453-8881 | |
| Randi E Schnur, age 63 | (203) 458-6246 | |
| William H Selvidio, age 71 | (203) 458-6246 | |
| Cori Selvdio | ||
| Jacob Selvidio, age 43 | (203) 240-4589 | Status: Homeowner Occupation: Building and Grounds Cleaning and Maintenance Occupations Education: Bachelor's degree or higher Email: |
Neighbors
Real estate transaction history
| Date | Event | Price | Source | Agents |
|---|---|---|---|---|
| 01/14/2008 | Sold | $270,000 | Public records |
Assessment history
| Year | Tax | Assessment | Market |
|---|---|---|---|
| 2014 | $4,379 | $159,690 | N/A |
Fire Incidents History
20 Jan 2008
Building fires
Property Use: 1 or 2 family dwelling
Actions Taken: Extinguish
Area of Origin: Cooking area, kitchen
First Ignition: Electrical wire, cable insulation
Heat Source: Heat from powered equipment, other
Equipment Involved: Kitchen & Cooking Equipment
Equipment Power: Electrical line voltage (>= 50 volts)
Equipment Portability: Stationary
Actions Taken: Extinguish
Area of Origin: Cooking area, kitchen
First Ignition: Electrical wire, cable insulation
Heat Source: Heat from powered equipment, other
Equipment Involved: Kitchen & Cooking Equipment
Equipment Power: Electrical line voltage (>= 50 volts)
Equipment Portability: Stationary