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many ppl seem to think that taking a sample from the middle gives a good average reading. you can do this by using either a wine thief, or if $ is tight you can use a baster

you won't even know those fine particles are there once your yeast flocs

why not just add the fruit to a sanitized carboy and rack from the secondary? the siphon hose would be placed against the side of the carboy to avoid splashing, and if you're worried about oxygen exposure you could purge with CO2

Having no bubbles in ths air lock makes me wonder if you're getting a good seal between the bucket and the lid.