59 Spring St Cheshire, CT 06410-2754
Visit 59 Spring St in Cheshire, CT, 06410-2754
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.
Market Activities
Jan 2017 - Oct 2017
Nov 2016 - Dec 2016
59 Spring St #2W
Price history :
- 1 bed
- 1 bath
Large one bedroom in Historic House. Lots of character Very clean Wonderful neighborhood Lot of...
PROPERTY OVERVIEW
Type: Single Family Residential
4 beds4 baths792 sqft
4 beds4 baths792 sqft
Facts
Built in 1900Exterior material: Vinyl Lot size: 0.33 acresExterior walls: Siding (Alum/Vinyl) Floor size: 792 sqftStyle: Colonial Construction: FrameBasement: Full Basement Rooms: 12Roof type: Asphalt Bedrooms: 4Heat type: Radiant Stories: 2 story with basementParking: Detached Garage Last remodel year: 1986
Listing info
Last sold: Jun 2011 for $325,000
Other details
Units: 2
Recent residents
Business records related to this address
| Organization | Phone | More Info |
|---|---|---|
| PROMOTION PHYSICAL THERAPY LLC #2 W | Business type: Domestic Limited Liability Company |
Neighbors
Real estate transaction history
| Date | Event | Price | Source | Agents |
|---|---|---|---|---|
| 07/22/2009 | Sold | $325,000 | Public records | |
| 06/30/2009 | Sold | $325,000 | Agent Submission | Debbie Schlegel |
| 05/02/2005 | Sold | $340,000 | Public records | Mark Gracia |
Assessment history
| Year | Tax | Assessment | Market |
|---|---|---|---|
| 2014 | $6,119 | $202,270 | N/A |
Fire Incidents History
10 Apr 2016
Cooking fire, confined to container
Property Use: Multifamily dwellings
Actions Taken: Information, investigation & enforcement, other
Area of Origin: Cooking area, kitchen
First Ignition: Cooking materials, including edible materials
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: Information, investigation & enforcement, other
Area of Origin: Cooking area, kitchen
First Ignition: Cooking materials, including edible materials
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