50 Chapman St New Britain, CT 06051-2810
Visit 50 Chapman St in New Britain, CT, 06051-2810
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 beds2 bathsLot: 7,841 sqft
                3 beds2 bathsLot: 7,841 sqft
Facts
                        Built in 1850Stories: 2 story                        Lot size: 7,841 sqftExterior material: Vinyl                        Rooms: 8Style: Colonial                        Bedrooms: 3Exterior walls: Siding (Alum/Vinyl)                        Bathrooms: 2Roof type: Asphalt                    
                Listing info
                        Last sold: Jan 2000 for $50,500                    
                Other details
                        Units: 1                    
                Recent residents
| Resident Name | Phone | More Info | 
|---|---|---|
| Gregory Bond | (860) 832-8933 |              Education: Associate degree or higher  | 
        
| Sybil A Hardy, age 60 | (860) 832-8933 | |
| Gregory D Bonds, age 57 #2 | (860) 827-8664 |              Status: Homeowner Occupation: Food Preparation and Serving Related Occupations Education: Associate degree or higher  | 
        
| Antoni Dabrowski | (860) 827-8664 | |
| Sherry E Colwick #1 | ||
| Ileana J Penez | ||
| L Phaneuf | (860) 826-1007 | |
| V Rackliffe | (860) 826-1007 | |
| G Robson | (860) 827-9464 | |
| Sharron S Whittie, age 80 | ||
| Shawn Whittie | 
Neighbors
Assessment history
| Year | Tax | Assessment | Market | 
|---|---|---|---|
| 2014 | $4,366 | $89,110 | N/A | 
Fire Incidents History
                 25 Aug 2007
                 Cooking fire, confined to container
             
             
                         Property Use: 1 or 2 family dwelling
Actions Taken: Investigate
Area of Origin: Cooking area, kitchen
Heat Source: Radiated, conducted heat from operating equipment
                 
             Actions Taken: Investigate
Area of Origin: Cooking area, kitchen
Heat Source: Radiated, conducted heat from operating equipment