5 Young Ln Hartford, CT 06110-2028
Visit 5 Young Ln in Hartford, CT, 06110-2028
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
4 beds2 bathsLot: 0.25 acres
4 beds2 bathsLot: 0.25 acres
Facts
Built in 1968Exterior material: Vinyl Lot size: 0.25 acresExterior walls: Siding (Alum/Vinyl) Construction: ConcreteStyle: Colonial Rooms: 8Basement: Improved Basement (Finished) Bedrooms: 4Roof type: Built-up Bathrooms: 2Heat type: Forced air unit Stories: 2 story with basementParking: Attached Garage
Features
A/CFireplace
Recent residents
| Resident Name | Phone | More Info |
|---|---|---|
| Wayne F Bidwell | ||
| Mariamma Chaluparambil #A1 | Status: Homeowner Occupation: Transportation and Material Moving Occupations Education: Associate degree or higher |
|
| Thomas M Chaluparambil, age 72 | (860) 561-3904 | Status: Homeowner Occupation: Clerical/White Collar Education: High school graduate or higher |
| Mariamma Chaluparampil, age 87 | Status: Homeowner |
|
| Salamma Thomas, age 68 | ||
| Tintu Thomas | Status: Homeowner |
Neighbors
Real estate transaction history
| Date | Event | Price | Source | Agents |
|---|---|---|---|---|
| 12/15/1995 | Sold | $76,000 | Public records |
Assessment history
| Year | Tax | Assessment | Market |
|---|---|---|---|
| 2014 | $7,913 | $211,750 | N/A |
Fire Incidents History
07 Jun 2006
Building fires
Property Use: 1 or 2 family dwelling
Actions Taken: Extinguish
Area of Origin: Cooking area, kitchen
First Ignition: Flammable liquid/gas in container or pipe
Heat Source: Radiated, conducted heat from operating equipment
Factors Contributing to Ignition: Equipment unattended
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: Flammable liquid/gas in container or pipe
Heat Source: Radiated, conducted heat from operating equipment
Factors Contributing to Ignition: Equipment unattended
Equipment Involved: Kitchen & Cooking Equipment
Equipment Power: Electrical line voltage (>= 50 volts)
Equipment Portability: Stationary